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At our kitchen, frequently braise chicken and rabbit legs, as every step is finished ahead of time. During the holidays, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Serve with colcannon, but fluffy rice, steamed baby potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Season the turkey legs, then place them in the hot oil and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.